Text 18823, 135 rader
Skriven 2011-12-09 10:25:42 av HAP NEWSOM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pervy 331
=================
Hey Michael!

->  HN> "Not only am I a shellback, I'm a GOLDEN shellback!"
-> 
-> Is the deference due someone who has crossed the geographic
-> artifact or who has endured the ritual that goes with same?
-> 
I think the rituals are the same...hazing
is pretty much hazing I think. But as a 
golden shellback I don't get any "more" 
than a regular shellback. 

->  -> 3. as #2, but only if you pay extra.
->  HN> Seems like there's always an "if you pay
->  HN> extra" involved!!
-> 
-> I was in a graduate program once. Got bounced from a Ph.D.
-> track and was informed that if I wanted to write a little
-> exit essay and pay a certain amount, I could get an M.A.
-> no problem. I figured, why. Later on, when I was teaching
-> lessons at a state school, the head of the department said
-> that if I'd only taken that piece of paper, I could have
-> gone from adjunct to regular and qualified for all sorts of
-> goodies, such as state pension and health bennies. Oops.
->
Oh if we could only correct all those
"oops" moments we've had...
 
->  ->       Title: Carolina Style Polenta
->  ->  Categories: Italian
->  HN> It's got no bacon in it!!! (grin)
-> 
-> I particularly liked the "Italian" part. I wonder what
-> the Italian view on beef bouillon cubes is.
->
I think it's "Whatsa DAT??"(grin) And 
I never saw a large Italian population
in either of the Carolinas!
 
-> ==
-> 
->  HN> I once dated a girl named Candy...and I found out
->  HN> she WAS nutz!
-> 
-> The only Candy I ever encountered was agreeable, sensible,
-> Republican, and very pretty. Of course, her real name was
-> Laura. Unfortunately I was going with someone when I met
-> her and then steady with someone else when I encountered
-> her a couple years later.
->
Ok...I won't make a statement that could
be considered "political" ...but it's 
very hard to resist!!
 
->  -=> Hap Newsom said to Ruth Haffly <=-
-> 
->  -> -> I'm not sure what we will have as we will be guests, not hosts. 
->  HN> Tomorrow
->  -> -> at the holiday farmer's market we'll be picking up a (dead) duck; 
->  HN> Steve
->  -> -> wants to smoke it. I'm thinking of having him brush it with a mix 
of
->  -> -> honey, soy sauce and orange juice before putting it on and during
->  -> -> cooking. Have some orange pieces in the water pan as well.
->  ->  HN> Sounds like a good basting liquid
->  ->  HN> for the duck! I tend towards lime
->  ->  HN> rather than orange juice though..but
->  ->  HN> that's because I like the lime flavor!
-> 
-> I can't see it. For some reason the sharper tastes go to war
-> with duck - orange is the great compromise (bigarade, a somewhat
-> bitterer orange, is the classic).
->
I can see your point, but I like 
lime and I'd have tried it and 
seen how it turned out..and I 
might like it regardless (grin)
 
->  -> Duck a la orange can't be made with lime. (G) seriously, I'm sure 
this
->  -> is nowhere near proper duck a la orange--have to find a recipe for 
it.
->  -> Steve is thinking of tea smoking it; we'll have to decide which way 
we
->  -> want to go but I think my idea sounds rather flavorful.
->  HN> Not sure you can get duck A l'orange with soy
->  HN> as an ingredient anyway...I've never tried to 
->  HN> make it, Amanda and I like duck...but someone
->  HN> else does not...so we never have made it at
->  HN> home. Amanda has made it since she left home
->  HN> but I have not (sigh).
->  
-> Duck a l'orange
-> cat: neo-French, neo-Asian, fusion, poultry
-> Serves: 6
-> 
-> 3 breasts from fattened duck
-> 4 oranges
-> 1 ts ground cinnamon
-> 1 Tb honey
-> 200 ml soy sauce
-> 50 g butter
-> 
-> Take the zest from two of the oranges, the juice
-> from three, and the peeled segments from one. Slash
-> the fatty side of the duck breasts in a criss-cross
-> pattern (the flesh should show through).
-> 
-> Mix the orange juice with the zest, cinnamon, honey,
-> and soy sauce. Place the duck breasts in a dish,
-> skin side up, pour over the sauce. Chill for 24 hr.
-> 
-> Pan-fry the duck, skin-side down, for 10 min on a
-> gentle heat (the fat needs to melt and brown). Drain
-> off the fat and return the meat to the pan. Add the
-> orange segments and half of the marinade, and allow
-> to reduce 5 min. Remove the meat and whisk in the
-> butter to make a sauce.
-> 
-> M's note: that's a LOAD of soy sauce. I'd cut it by
-> half or more.
-> 
-> Stephane Reynaud, Observer Food Monthly
-> 
And it's certainly a long way
from the traditional Duck A l'orange.
which has no honey (does have sugar),
 vinegar, duck stock, and port. And I
agree with you, that much soy sauce
would certainly make the dish much more
salty.
chat with you soon!
ha
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